Homemade Chili Oil Dumplings
Ingredients
- 1 package wonton wrappers
- 3 cups Napa cabbage or bok choy
- 1 carrot, chopped
- 6-8 softened shiitake or black mushrooms, chopped
- 3/4 cup tofu
- 1/2 cup mung bean sprouts (optional)
- 1 bunch mung bean threads
- 3 teaspoons soy sauce or tamari
- 2 teaspoons grated fresh ginger
- sesame oil to taste
- oil to taste
- white pepper to taste
- salt to taste
- handful of chopped scallions
Chili oil sauce
- 6 tablespoons light soy sauce or tamari
- 1.5 tablespoons black vinegar
- 4 teaspoons chili oil crisp
- 4 teaspoons toasted sesame oil
- 1 teaspoon crispy minced garlic
- dash of white pepper
Preparation
Julienne the Napa cabbage or bok choy and place in a large bowl, massage with 1 teaspoon of salt, and set aside for 10-15 minutes.
In a heated pan with 3 teaspoons oil, sauté mushrooms until fragrant, then add carrot, tofu, and ginger, stirring continuously for 1-2 minutes. Drizzle with sesame oil and soy sauce or tamari, cook until coated, then turn off heat and add mung bean sprouts if using, seasoning with salt and white pepper.
Squeeze out liquid from the Napa cabbage or bok choy using a cheesecloth or palms, then mix with the tofu mixture, mung bean threads, and chopped scallions in a bowl until well combined. Season with white pepper, sesame oil, and salt if needed.
Fill each wonton wrapper with a spoonful of the mixture and fold to seal the dumplings
In a small bowl, mix all chili oil sauce ingredients together
Bring a pot of water to boil, add dumplings slowly, and cook for a few minutes until they float or the wrapper turns translucent.
Serve warm with the chili oil sauce and garnish.
